US Ambassador Harry Thomas' brand of barbecue hospitality
What three letters excite men more than anything else, get their hearts palpitating and mouths drooling like crazed animals? Well, s-e-x comes close, but the correct answer would be BBQ! And this is a field where men rule.
Barbecue, bar-b-q, bbq, bar-b-que — however one may choose to call it — is as American as bubblegum and apple pie. And it is a delicacy we relish with much gusto! Diehards and purists of this art will debate about the origin of the famous delicacy — whence it came and how it has evolved through the years. Does it refer to beef or pork, or even chicken or fish? Is it smoked, cooked in a pit, or indirectly cooked on a grill? Should it be prepared with a spicy rub, slathered in sauce, or both? For me, the answer would be all of the above. Barbecue does not even have to be centered around meat. Even vegans can enjoy their grilled veggies on a stick!
And barbecue isn’t just about food; it brings together friends or family, its tantalizing flavor and smoky aroma enhance lively talk and cheer!
Well, on June 8, I got to be part of this great American summer ritual! I was all decked out in my red, white and blue attire — the dress code for the night — for the Great American Barbecue hosted by the US Ambassador Harry K. Thomas in his residence. This event is done yearly to promote various US agricultural products to the Filipino people. An irresistible, mouthwatering feast was laid before us. We were spoiled with premium cuts of juicy, char-grilled US rib-eye steaks, grilled seafood and veggie skewers, smoked US pork loin, and Cajun-style chicken drunk in beer.
It was a laid-back, casual affair with no airs or pretensions, no feigned hesitations about going for second servings or even thirds. It was a genuinely fun night in celebration of traditional American cuisine. That night I had an ongoing romance with US rib-eye steak, so juicy, melts in the mouth and cooked to perfection by the chef of The Plaza catering. It was delightfully addictive!
I give five “hee-yas” for the lavish spread, courtesy of US chef Jay McCarthy, who chose to wear a 10-gallon hat in the kitchen instead of a toque! He was born in New York, grew up in Jamaica but has the heart of a Texan, as evidenced in his adventurous cooking style.
I’ve had fond moments in the Ambassador’s residence in the past. I remember taping an American Thanksgiving TV special there for my previous show, A Taste of Life, with former US Ambassador Kristie Kenney sharing her treasured family recipe, her grandmother’s pecan pie. That night I had to take a peek at the ambassador’s kitchen to check on their loyal staff. I was happy to see them keeping the ambassador’s residence in tiptop shape!
Where there’s smoke, there’s fire, and where there’s fire, there’s always time for some barbecue! It’s as simple as that.
